Fusilli with Spicy Sausage and Swiss Chard

Fusilli with Spicy Sausage and Swiss Chard

Fusilli might win the award for “most fun noodle shape”.

Those little spirals make you feel like a kid again, playfully eating silly noodle shapes (perhaps with a neon orange cheesy sauce?? ūüėČ ).

Fusilli sometimes gets a bad rap as the quintessential “pasta salad noodle”, but I think it works wonders in warm dishes.

Unlike dishes with straight noodles like penne, all the little crevices in the fusilli trap the herbs, cheeses, sauces, and seasonings, basically guaranteeing huge flavor in every bite.

IEasy Weeknight Fusilli with Sausage and Chard

I know I’ve been on a pasta kick lately, but this impromptu meal was too good not to share.

It’s a huge pot of noodles tossed with spicy sausage, fresh herbs, feta cheese, and swiss chard.

Fusilli with Sausage and Swiss Chard - an easy family favorite!

This is a great way to sneak some extra leafy greens into your week.

I’ve been eating a lot more chard and kale ever since I signed up for an Imperfect Produce delivery box!

There’s nothing more motivating than the arrival of several giant bunches of greens at your doorstep. You’ve gotta get cooking with them before they start to wilt!

Warm Pasta with Tangy Feta Cheese, Spicy Sausage, and Tender Swiss Chard

And it doesn’t get much easier than adding some greens to your pasta.

Simply wash well, roughly chop the leaves, and cook just enough to wilt (but stay vibrant green). Toss with the pasta, cheeses, and herbs, and you’re done!

PS if you’re gluten free, this dish would work well with quinoa or corn pasta, and you can totally swap out the pasta shape for any other fun, sauce-grabbing noodle like farfalle, shells, or radiatori.

Fusilli Pasta with Spicy Italian Sausage, Feta Cheese, and Swiss Chard

 

5 from 1 vote
Fusilli with Spicy Sausage and Swiss Chard
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Servings: 6
Ingredients
  • 4 tablespoons extra virgin olive oil
  • 16 to 19 ounces hot Italian sausage, casings removed
  • 3 cloves garlic, minced
  • 2 large bunches Swiss chard, stems removed, leaves cut into 1/2 inch strips
  • 1 1/2 cups beef stock
  • 1 pound dried fusilli pasta
  • 12 ounces crumbled feta cheese
  • 1 tablespoon minced fresh oregano
  • 1 tablespoon minced fresh parsley
  • kosher salt
  • freshly ground black pepper
Instructions
  1. Heat 1 tablespoon of extra virgin olive oil in a large nonstick skillet over medium high heat. Add the sausage and cook, using a spatula to break it up into small pieces. Continue cooking until the sausage is well browned, about 15 minutes. 

  2. Add the minced garlic to the sausage and let cook for 1 minute or so, until fragrant. Then remove the sausage and garlic to a plate and set it aside for later.

  3. Return the skillet to the stove top. Add 1 tablespoon of olive oil and all of the beef broth to the skillet. Bring to a boil and let cook for 1 minute to reduce slightly. Add the chard and cook, uncovered, for about 7 minutes, or until the chard is tender. 

  4. Meanwhile, bring a large pot of salted water to a boil. Add the fusilli and cook according to package directions, about 10 minutes. When the pasta is tender, reserve 1/2 cup of the cooking water and drain the pasta.

  5. Add the drained fusilli to the skillet that has the Swiss chard. Add the sausage back to the skillet as well and toss to combine. Add a bit of the reserved pasta water if the pasta seems dry. Sprinkle the pasta with the feta cheese and fresh herbs. Season generously with kosher salt and freshly cracked black pepper, and drizzle with another two tablespoons of olive oil. Toss to combine, then serve.

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California Turkey Burgers

California Turkey Burger

As a born and raised California girl, I can’t resist California-ing all of my¬†favorite recipes.

Take this delicious California Cobb Salad or Avocado Hemp Seed Pesto, for example.

What makes a recipe California-fied?

Two main things:

Avocado. + Sprouts.

Add those two items to anything, and it’s officially the California version.

California Turkey Burger with Avocado and Sprouts

So obviously, burgers were on the agenda for a California spin.

These California Turkey Burgers have tons of delicious additions:

  • They’re turkey instead of beef, for a lighter spin on things
  • The patties are loaded with fresh herbs.¬†Basil, parsley, and lemon zest liven things up.
  • Topped with Monterey Jack cheese.¬†For milder creamy flavor and texture.
  • Loaded with fresh vegetables.¬†Cucumber, tomato, onion, sprouts, etc.
  • Mounded with creamy avocado¬†mashed with a little mayo, garlic powder, and hot sauce.
  • Piled onto a brioche bun for an extra hardy burger.

Once the patties are formed, they only cook for 7 minutes on each side. Then you can enjoy their deliciousness mounded on a sturdy brioche bun.

California Turkey Burger with Creamy Avocado and Alfalfa Sprouts

 

California Turkey Burgers
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 


Servings: 4
Ingredients
  • 1 pound ground turkey (93% lean)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup minced parsley
  • 1/4 cup minced basil
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon lemon zest
  • Canola oil, for brushing
  • 4 slices Monterey Jack cheese
  • 4 brioche hamburger buns
For topping:
  • Alfalfa sprouts
  • Thick tomato slices
  • Thinly sliced red onion
  • Cucumber slices
  • Mustard
For Avocado Spread:
  • 2 avocados, diced
  • 2 heaping tablespoons mayonnaise
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • A few dashes of Tapatio hot sauce
Instructions
  1. Place the turkey in a large mixing bowl. Add the salt, pepper, parsley, basil, garlic, Worcestershire sauce, and lemon zest. Use your hands to mix well, and then form into 4 patties. 

  2. Heat a cast iron grill pan over high heat. Brush both sides of the burgers with canola oil, then grill for about 7 minutes per side. When you flip the burgers onto the second side, let cook for 2 minutes, then top with Monterey Jack cheese and let it melt while the burgers finish cooking. 

  3. When the burgers are done cooking, remove them from the grill and let rest while you prepare the avocado spread.

  4. To make the avocado spread, place the diced avocado in a bowl along with the mayonnaise, garlic powder, salt, and Tapatio. Mash well with a fork until smooth.

  5. When you're ready to eat, spread some mustard on each bottom bun, top each with a turkey patty, tomato, onion, cucumber, and sprouts. Spread a generous amount of the avocado spread on each top bun, and top each of your burgers. Serve right away.

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Braised Beef Shepherd’s Pie

Braised Beef Shepherd's Pie

There’s just one way to make beef stew even better.

Top it with cheesy mashed potatoes and bake it in the oven! {Duh}

This basically gives you an up-leveled Shepherd’s pie situation:

  • Instead of the typical ground beef filling, you’ve got tender chunks of red wine braised beef and vegetables.
  • Rather than just a basic mashed potato topping, we’ve also added a layer of gooey cheese!

This decadent pot of goodness is a great way to feed a crowd.¬†It’s super flavorful and rich, and serves up to 8 people at once.

The process for making shepherd’s pie is pretty straightforward:

  • Start by browning some meat and bacon to build smoky caramelized flavor.
  • Then soften some aromatic vegetables and herbs.
  • Stir in a little flour to help the stew thicken.
  • Then add the meat back to the pot along with red wine, beef broth, and seasonings.
  • Let the stew simmer for about 2 and a half hours, or until the meat can easily be shredded with a fork.
  • While the stew braises, make a huge batch of mashed potatoes for topping.
  • When the stew is done, shred the beef and stir in some frozen peas.
  • Top with the mashed potatoes & sprinkle with cheese.
  • Bake on high heat for a few minutes to melt the cheese and warm the potatoes, then scoop into bowls and enjoy.

Thankfully, most of the work for this meal is hands off. Once you’ve got the stew braising, you can get ready for guests, socialize with friends and family, etc.

You can even make the mashed potato topping the day before for even faster prep!

Get ready to add this recipe to the list of family favorites.

 

Pure Comfort Food - Braised Beef Shepherd's Pie

 

5 from 1 vote
Braised Beef Shepherd's Pie
Prep Time
20 mins
Cook Time
3 hrs 40 mins
Total Time
4 hrs
 
Servings: 8
Ingredients
  • splash of grapeseed oil
  • 2 thick slices of bacon, diced
  • 2 3/4 pounds boneless chuck roast, cut into 2 to 3 inch pieces, extra fat discarded
  • kosher salt
  • ground black pepper
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 large cloves garlic, minced
  • 1 tablespoon minced fresh thyme leaves
  • 1 tablespoon minced fresh rosemary leaves
  • 1 dried bay leaf
  • 2 tablespoons dry sherry
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 2 tablespoons all purpose flour (or gluten free flour, if desired)
  • 2 cups dry red wine
  • 15 oz can of beef broth
  • 3/4 cup water
  • 1 1/2 cups frozen green peas
  • 3/4 cup shredded Mozzarella cheese
  • 3/4 cup shredded Cheddar cheese
For the Mashed Potatoes:
  • 3 lbs russet potatoes, peeled and cut into quarters
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 to 3/4 cup half and half
  • kosher salt, to taste
  • ground black pepper, to taste
Instructions
  1. Place a large enameled cast iron dutch oven on the stove. Add a tiny splash of grapeseed oil and warm over medium high heat. Add the diced bacon and cook, stirring occasionally, until the bacon bits are nicely browned and crispy. Turn off the heat and use a slotted spoon to remove the bacon bits to a paper towel lined plate. Keep the drippings in the dutch oven.

  2. Season the beef liberally with kosher salt and ground black pepper. Put the dutch oven back on the stove over high heat. When the bacon fat is shimmering, add the beef and brown well on all sides, turning the beef when it releases easily in the pan and develops a dark brown crust. Brown well on all sides. Don't skimp on this step. You are building the flavor here!

  3. When the beef is browned on all sides, remove it from the pan and set aside on a plate. Reduce the heat to medium and add the onion, carrot, and celery to the dutch oven. Saute until softened, about 8 minutes.

  4. When the vegetables are soft, add the garlic, thyme, rosemary, and bay leaf and stir for 1 minute, until fragrant.

  5. Add the dry sherry, Worcestershire sauce, tomato paste, and flour and stir to combine. Let cook for a minute or two to thicken slightly. Next add the wine beef broth, water, reserved beef, and bacon to the dutch oven. Stir to combine. Bring to a boil, then reduce to a simmer. Cover the dutch oven with the lid, but keep it just slightly ajar. Simmer for 2 and a half hours, stirring every 30 minutes or so, or until the beef is tender and easy to shred with a fork.

  6. When there is an hour left on the stew, start working on the mashed potato topping. 

  7. Bring a large pot of water to a boil and add the peeled potatoes. Boil for about 20 minutes, or until the potatoes are easily pierced with a knife. Drain the potatoes and return to the empty pot. Add the butter and 1/2 cup of the half and half. Use a potato masher to mash until smooth. Add 1/4 cup more of the half and half if the potatoes are dry, then season liberally with kosher salt and ground black pepper to taste. Set aside to cool slightly while you wait for the rest of the stew to finish cooking.

  8. When the stew is done cooking and the beef is tender, turn the heat off on the stove and preheat the oven to 400 degrees Fahrenheit. Use two forks to shred the beef directly in the dutch oven. Add in the frozen peas and stir to combine. 

  9. Carefully scoop the mashed potatoes over the top of the stew, spreading evenly with a spatula or back of a spoon. Be sure to spread them all the way to the edges of the dutch oven. Creating a good seal on the edges with the mashed potatoes will help prevent the stew from bubbling over. 

  10. Finally, sprinkle the shredded Mozzarella and cheddar cheeses over the top of the mashed potatoes. When the oven is preheated, put the dutch oven inside the oven and bake, uncovered, for 15 minutes or so, until the mashed potatoes are warmed and the cheese topping is melted. 

  11. Remove from the oven and let rest for at least 15 minute before serving. When ready to serve, scoop the stew with the mashed potato topping into individual serving bowls and enjoy!

 

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